Quick Lamb Tagine

  • Preparation Time10 mins
  • Cooking Time25 mins
  • Serves4
  • DifficultyEasy
1 tbsp Sainsbury's medium olive oil
2 garlic cloves, chopped
1 tsp ground cinnamon by Sainsbury's
½ tsp Fairtrade ground ginger by Sainsbury's
2 x 390g cartons Sainsbury's chopped tomatoes in tomato juice
700ml hot chicken stock, made using 1 stock cube
1 tbsp runny honey
150g Sainsbury's ready-to-eat dried apricots, cut into quarters
410g tin Sainsbury's chick peas in water, drained and rinsed
350g leftover roasted lamb, shredded
260g young leaf spinach
250g Sainsbury's cous cous
28g pack fresh flat-leaf parsley, washed and finely chopped
25g Sainsbury's flaked almonds

Heat the oil in a large saucepan and sauté the onion for 5-10 minutes, adding the garlic and spices for the last minute.

Pour in the tomatoes and 400ml of the hot stock. Add the honey and apricots, bring to a simmer and cook for 10 minutes.

Stir through the chick peas and lamb and cook for a further 5 minutes, stirring in the spinach for the last 2 minutes.

Meanwhile, put the remaining stock in a pan and bring to the boil. Remove from the heat, tip in the cous cous and cover with a lid.

Let sit for 10 minutes then fluff up the grains using a fork. Stir through the chopped parsley and flaked almonds. Serve with the tagine.

Recipe courtesy of Sainsbury's

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